Polenta with Mushroom Ragout
Vegetable stock cube(s)
1 cube(s), vegetable, or 3 tsp vegetable stock powder
150 g, coarse
1 tablespoons, level, or fresh, chopped
4 sprig(s), chopped
600 g, mixed, (oyster, shitake, button, chestnut, girolles, etc)
Half Fat Crème Frâiche
4 tablespoons, level
1 pinch, and freshly ground black pepper
1 tablespoons, level, or fresh sage leaves to garnish
- In a large saucepan, bring 1.2 litres (2 pints) of water up to the boil. Add 2 tsp vegetable stock powder, or break in most of the stock cube, and allow it to dissolve. Sprinkle in the polenta, stirring constantly with a whisk or wooden spoon.
- Add the chopped herbs, then lower the heat and cook the polenta, stirring, until it becomes very thick, adding extra water if needed. This will take about 5 minutes.
- Meanwhile, put the mushrooms into a large frying pan or wok with the Marsala or sherry. Dissolve the remaining stock powder or cube in 100ml hot water and add it to the mushrooms. Heat and simmer for 5-6 minutes, stirring occasionally, until the mushrooms are cooked.
- Stir the crème fraiche into the mushrooms and season with salt and pepper. Serve with the polenta, garnished with sage leaves.